Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside.
Brown the beef:
In a large skillet over medium heat, heat olive oil. Add diced onion and cook until softened, about 3 minutes. Stir in ground beef and garlic, and cook until browned. Drain any excess grease.
Add flavor:
Stir in ketchup, mustard, salt, and pepper. Simmer for 2–3 minutes until well combined. Remove from heat.
Mix the sauce:
Add sour cream to the beef mixture and stir until creamy. Fold in the cooked pasta and 1½ cups of shredded cheddar cheese.
Assemble the bake:
Transfer the mixture into a greased 9×13-inch baking dish. Top evenly with the remaining ½ cup cheddar cheese and the crumbled bacon.
Bake:
Preheat oven to 375°F (190°C). Bake uncovered for 15–20 minutes, or until hot and bubbly with golden melted cheese on top.
Serve:
Allow to cool for 5 minutes, then scoop into bowls and serve warm.
Variations:
Add chopped dill pickles or a drizzle of pickle juice for a true cheeseburger tang.
Swap ketchup and mustard for BBQ sauce or Thousand Island dressing for a bold twist.
Stir in sautéed mushrooms, green onions, or diced tomatoes for added depth.
Use ground turkey or chicken for a lighter version.
Tips:
Cook pasta just shy of al dente—it will finish softening as it bakes.
Use sharp cheddar for maximum flavor impact.
To make ahead, prepare up to baking step, cover, and refrigerate. Bake when ready, adding 5–10 extra minutes to the cook time.
Store leftovers in an airtight container and reheat in the oven or microwave for quick lunches.
